Vietnamese Chicken Wings

serves 4 - 6

ingredients

• ½  cup fish sauce

• ½ cup crushed light palm sugar

• 4 garlic cloves, pounded to a paste in a mortar and pestle

• 2 small red chillies, finely chopped

• 2 tsp soy sauce

• 1 kg chicken wings

• 400 ml vegetable oil

To serve: thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices and steamed rice (optional)

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method

• Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat. Leave to marinate for at least one hour

• Heat oil in a wok to very hot - until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper.

• Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.

• Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. 

• Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.